Browning Determination in Citrus Products

Shaul Meydav, Israel Saguy, Isaiah J. Kopelman

Research output: Contribution to journalArticlepeer-review

194 Scopus citations

Abstract

Previous methods for browning determination in citrus products suffer from serious accuracy drawbacks, especially while measuring minor differences, resulting from various processing treatment of juices and concentrates. The main inaccuracy and scattering of results were caused by carotenoid interference. A modified clarification procedure is proposed: pulp removal by centrifugation, succeeded by 1:1 dilution with ethyl alcohol for floculation of remnant cloud particles and filtration through Whatman No. 42 filter paper. By this procedure carotenoid interference was eliminated and good repeatability was obtained.

Original languageEnglish
Pages (from-to)602-604
Number of pages3
JournalJournal of Agricultural and Food Chemistry
Volume25
Issue number3
DOIs
StatePublished - 1 May 1977
Externally publishedYes

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